Sweet Potato Pudding

5 from 7 votes

This sweet potato pudding is a creamy, custard-like dessert, perfect to serve at your next fall or winter holiday meal!

Prep Time1 10

Cook Time30

Total Time1 40

Course: dessert, side dish

Cuisine: American

Servings: people

Calories: 287kcal

Bake the 4 sweet potatoes in the oven in a casserole dish for 45 minutes at 450F.
Allow the potatoes to cool for 10 minutes.
With a large spoon, scoop the insides out and put it in a a mixing bowl. Set aside and allow to cool for 10 more minutes.
Expert tip: ensure the sweet potatoes are cool and at room temperature so the potatoes don't scramble with the eggs.
Put 4 eggs in a mixing bowl. Hand whisk until combined.
Using a standing mixer, add in the whisked eggs, 1 cup of brown sugar, ½ cup of granulated sugar, ½ cup butter, 1 cup of evaporated milk, 1 Tablespoon of vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg and beat for 1 min on medium speed.
Once cooled, add in the sweet potatoes and mix everything on low for 2 more minutes until well combined.
Move the mixture to a food processor and puree for 30-45 seconds until well combined.
Expert Tip: This step ensures the pudding will be a silky smooth consistency.
Transmit the pureed mixture to a 9x13 baking dish and bake at 350°F for 30 minutes.
Allow to cool for 10 minutes before serving. Top with whipped cream and pecans, if desired.

For even cooking and to help your sweet potatoes develop a deep, rich, sweet flavor, bake them in a casserole dish. Using a larger casserole dish will keep them from leaking while also giving them enough space to release moisture and let the outside to caramelize.

Let the sweet potatoes cool for another 10 minutes after you scoop them out so that they're cool and close to room temperature. If they're too hot when added to the batter, the eggs will scramble, making the texture lumpy, and not smooth.

When mixing the room temperature butter, it may look a bit clumpy, but when you cream it together with the sugar, it incorporates air and creates a light and fluffy texture.

The butter helps make the pudding tender and moist while adding a subtle richness. If you melt the butter instead of using room temperature, your pudding will be dense and compact instead of light and fluffy.